Texas Tech University

Texas Winemaking Certificate Program

  Vineyard


 The Texas Winemaking Certificate Program is designed for wine industry entrepreneurs, winemakers, cellar workers, and prospective winery employees seeking comprehensive knowledge of the winemaking process. The program is produced by the Department of Plant & Soil Sciences at Texas Tech University and is headquartered at the Hill Country University Center in Fredericksburg, Texas. It is conveniently delivered through a combination of online courses and hands-on training in our small teaching winery.

 Eighteen continuing education units (CEUs) must be completed for the Texas Winemaking Certificate. This is achieved by taking four core courses (12 CEUs) and an additional two electives. This program is offered on a course by course basis. The current course rotation is listed below. Courses may also be taken on an individual basis without the intention of completing the full certificate.
Course General Rotation # CEUs Duration Location
Core         
 Wine Production 1: Fermentation Fall 4 13 weeks Online
 Wine Production 2: Post Fermentation Spring 4 13 weeks Online
 Essential Wine Analysis Summer Summer/ Winter 2 2 days FBG
Sensory Evaluation for Wine Production Summer/ Winter 2 2 days FBG
Elective        
Viticulture for Winemakers TBD 3 10 weeks Online
Wine Marketing and Wine Tourism TBD 3 10 weeks Online
Winery Design, Utilities and Operations Fall 3 10 weeks Online
Winery Regulations Spring 3 10 weeks Online

Prerequisites

 While there are no formal prerequisites, it is recommended that Wine Production 1&2 be taken in sequence. Also, the science of winemaking is comprised of many chemical concepts. Several great online chemistry tutorials are available free of charge. It is recommended that a review of chemistry is completed on line or chemistry courses taken at your local community college.

Online Chemistry Tutorials:

Course Descriptions

Wine Production 1: Fermentation
 The course will provide an overview of wine production focusing on pre-fermentation processes and fermentation management. Emphasis will be placed on improved winemaking through quality control and management.

Wine Production 2: Post Fermentation
 This course will provide an overview of wine production focusing on post-fermentation processes including: quality control (spoilage prevention, recognition, and rectification), implementation of stylistic tools and strategies, aging and maturation options, stabilization, fining, blending, filtration and bottling.

Essential Wine Analysis
 This course will provide a hands-on opportunity to learn the basics of commercial wine analysis. Over the course of two days, students will gain experience performing the most common and important analyses including: Ebulliometry, free and total SO2 by aeration oxidation and the Ripper method, volatile acidity by distillation, pH, titratable acidity, brix, and reagent standardization. The scope and limits of each method will be tested. There are no prerequisites for this course, however it is preferred that Wine Production 1 or 2 have been previously completed. Due to limited space and equipment, the class is limited to 18 students

Sensory Evaluation for Wine Production
 The course will provide an overview of sensory evaluation for wine production. Emphasis will be placed on detection and recognition of wine faults, as well as individual threshold levels for specific aromatic compounds. Various chemical components of wines will also be examined including: wine acids, wine sugars, bitterness, and astringency.

Wine Marketing and Wine Tourism
 This course is designed to provide knowledge of marketing and tourism principles as they relate to the wine industry. The course is designed for wine entrepreneurs, winemakers, tasting room employees, winery event managers, and prospective winery owners/employees.
Instructor: Dr. Natalia Velikova

Winery Regulations
 This course will introduce students to the general legal concepts and issues regarding opening and operating a winery. This course will explore the local, state, and federal governing agencies that oversee winery operations and compliance of regulations set by each including: operations, licensing, sales, distribution, labeling and marketing.

Winery Design, Utilities, and Operations
 This course will provide a survey of winery designs, utilities, and operations. Topics in winery design will include sustainable building plans and operations, gravity flow facilities, use of underground structures such as caves, as well as the layout and logistics of a wine processing plant. Utilities will be investigated based on the location of the facility, whether urban or rural. Utilities will include electrical, water/ waste water, refrigeration, and solid waste systems. Equipment selection will be explored based on the initial size of the production facility and the planned growth of the facility. Training will be provided for safety aspects of winey operation including forklift operation and safety, working in confined spaces, use of compressed gases, use of a respirator, and tagout/ lockout procedures. Location and layout of the winery's laboratory and tasting room will also be considered.

Viticulture for Winemakers
 This course will review viticultural practices as they relate to wine production. This course is not a substitute for the Texas Viticulture Program but will provide students with a basic understanding of viticultural practices.
Instructor: Kirk Williams

Cost:
 $175/ credit hour plus any applicable lab fees.

Registration
 To receive registration links when courses become available, email Maureen Qualia.

Scholarships
 The Wine Society of Texas offers an annual Scholarship Grant Program for individuals studying viticulture and enology in Texas. See the WST website for scholarship details and an application form.

The Wine Society of Texas

Computer Requirements
 The online portion of the program will be delivered via the Blackboard course management system. Since most of the lectures are narrated and delivered via streaming audio, a high-speed Internet connection is highly recommended. A reliable e-mail address and word processing software will also be needed. Applicants accepted into the program will be provided with web access to coursework following completion of registration.

Program Instructor:
Maureen Qualia
Instructor of Enology
Department of Plant and Soil Science
Texas Tech University at Fredericksburg
2818 East US Highway 290
Fredericksburg TX 78624
806.834.4780

 

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Department of Plant and Soil Science